Friday, April 04, 2008
from "the spillover effect" to the dance of knives: restaurants in San Francisco
comment on the cookbooks post:
I love the spillover effect. Do you use double-sided tape?
I assume you mean the paper bits behind the picture of the younger younger guys?
Those bits are on a French board, or whatever you call it, that hangs over the edge of the counter. Had to hang over because if I gave it a 90deg turn, it wouldn't fit under the upper shelf.
French board: padded board with criss-crossed ribbons that you tuck your bits of whatever under. Seems to me Sabrina had one where she kept her memorabilia and spent tickets and pictures and invitations and whatever.
The original plan -- still in general play -- was to use this board for restaurant business cards and menus for places we might want to return to. The cards would not only remind us of places we'd liked but also provide reservation # and address information.
Alas, as we've found, this town has thousands of restaurants and they are constantly changing chefs or closing or deciding they want to be small plates or deciding they want to change direction or ...
Keeping business cards and/or menus doesn't mean the restaurant will be the same or even in business should we decide we want to go again.
We try to keep up. Every Wednesday The Inside Scoop column in the Chron food section covers the who's leaving, who's arriving foodista gossip. Cortez on Geary (yummy food) just sold. New owner says food and chef will stay the same. Sure. Michelle Mah (formerly of Ponzu) will be the chef at Midi, which is taking over the Perry's space on Sutter. Bruno Viscovi has sold Albona Ristorante Istriano to his nephew and the chef who's been there ten years. Nothing will change. Sure the food won't change, but you won't have Bruno going over the menu with you in caring detail, telling you exactly how the soup was prepared and which vegetables go in the beef stock. sigh. Shuna Lydon left Sens before we had a chance to taste her desserts. Scott Howard closed recently. A loss.
And the knives dance. 'Round and 'round we go.
posted by Sal Towse at 12:24 PM|
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I love the spillover effect. Do you use double-sided tape?
I assume you mean the paper bits behind the picture of the younger younger guys?
Those bits are on a French board, or whatever you call it, that hangs over the edge of the counter. Had to hang over because if I gave it a 90deg turn, it wouldn't fit under the upper shelf.
French board: padded board with criss-crossed ribbons that you tuck your bits of whatever under. Seems to me Sabrina had one where she kept her memorabilia and spent tickets and pictures and invitations and whatever.
The original plan -- still in general play -- was to use this board for restaurant business cards and menus for places we might want to return to. The cards would not only remind us of places we'd liked but also provide reservation # and address information.
Alas, as we've found, this town has thousands of restaurants and they are constantly changing chefs or closing or deciding they want to be small plates or deciding they want to change direction or ...
Keeping business cards and/or menus doesn't mean the restaurant will be the same or even in business should we decide we want to go again.
We try to keep up. Every Wednesday The Inside Scoop column in the Chron food section covers the who's leaving, who's arriving foodista gossip. Cortez on Geary (yummy food) just sold. New owner says food and chef will stay the same. Sure. Michelle Mah (formerly of Ponzu) will be the chef at Midi, which is taking over the Perry's space on Sutter. Bruno Viscovi has sold Albona Ristorante Istriano to his nephew and the chef who's been there ten years. Nothing will change. Sure the food won't change, but you won't have Bruno going over the menu with you in caring detail, telling you exactly how the soup was prepared and which vegetables go in the beef stock. sigh. Shuna Lydon left Sens before we had a chance to taste her desserts. Scott Howard closed recently. A loss.
And the knives dance. 'Round and 'round we go.
Labels: food, life, San Francisco
posted by Sal Towse at 12:24 PM|
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: views from the Hill
Bertold Brecht:
Everything changes. You can make
A fresh start with your final breath.
But what has happened has happened. And the water
You once poured into the wine cannot be
Drained off again.
Everything changes. You can make
A fresh start with your final breath.
But what has happened has happened. And the water
You once poured into the wine cannot be
Drained off again.
